Ingredients
Prep
- 6 boneless chicken breasts medium/small
- 1 lb baby gold potatoes
- 1 lb brussel sprouts
- 3 T balsamic vinegar
- 2 T white wine vinegar
- 1/4 C olive oil
- 1/4 C grated Parmesan cheese
- 2 T minced garlic
- 1/2 t dry mustard
- 1/2 t dried oregano
- 1/2 t dried basil
- 1/2 t paprika
- salt and pepper to taste
On Cooking Day
- 10 C salad greens
Instructions
To Assemble
- Place chicken in large zipper bag and set aside.
- Chop potatoes into 1 inch pieces and brussel sprouts in half and add to another large zipper bag.
- Mix next 10 ingredients in a small bowl. Pour 2/3 of it over chicken and remaining over vegetables. Zip bags and shake to mix.
To Cook
- Pour vegetables onto large baking sheet sprayed with non stick spray. Bake in a 400 degree oven for 10 minutes.
- Remove vegetables from oven and place chicken on same pan (move vegetables if needed). Bake 20 minutes or until chicken is cooked through.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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